Healthy Chocolate Chip Cookies

Healthy chocolate chip cookie with a bite taken out, topped with chocolate chips and flaky sea salt on parchment paper

easyhealthyrecipes.com/healthy-chocolate-chip-cookies/

Chewy, rich chocolate chip cookies made with almond butter, coconut sugar, and dark chocolate chips. So delicious!

Prep: 10

Cook: 10

Total: 25

Recipe makes approximately 18 cookies

Equipment Needed

Large mixing bowl
Baking sheet
Parchment paper
cookie scoop ((or tablespoon measure))
rubber spatula ((or wooden spoon))
Wire cooling rack

Ingredients Needed

1 cup creamy almond butter, well-stirred
½ cup coconut sugar ((or brown sugar Swerve or brown sugar))
⅓ cup arrowroot starch
2 large eggs
1½ teaspoons vanilla extract
½ teaspoon baking soda
¼ teaspoon fine sea salt
½ cup dark chocolate chips ((70%+ cacao recommended))
1 pinch flaky sea salt, for topping

Get Recipe Ingredients

Instructions

Preheat oven to 350°F. Line baking sheet with parchment paper.
In large mixing bowl, stir together 1 cup creamy almond butter, ½ cup coconut sugar, ⅓ cup arrowroot starch, 2 large eggs, 1½ teaspoons vanilla extract, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt until thick, uniform dough forms.3. Fold in ½ cup dark chocolate chips.
Scoop dough by heaping tablespoons onto prepared baking sheet, spacing about 2 inches apart. Gently press each ball of dough down to slightly flatten.5. Sprinkle pinch of flaky sea salt over tops of cookies.
Bake 9 to 11 minutes, until edges are set but centers still look slightly underdone — they firm up as they cool.
Let cookies cool on baking sheet 5 to 10 minutes before transferring to wire rack. Do not move cookies before they have set.

Recipe Notes

Make it Nut-Free: Swap almond butter for sunflower seed butter 1:1. Cookies may turn slightly green due to a natural reaction between sunflower seeds and baking soda; this is harmless and does not affect flavor.

Make it Dairy-Free: Use dairy-free dark chocolate chips (check labels — most 70%+ cacao dark chocolate chips are dairy-free, but verify per brand).

Arrowroot Starch Substitute: Tapioca starch works 1:1. Cornstarch is not recommended as a substitute, as it can leave a slightly chalky aftertaste.

Baking Time: For soft, chewy, fudgy cookies, bake 9-10 minutes — edges should look set but centers will still look almost raw. For a cakier texture, bake 12-14 minutes. Don't move cookies from baking sheet until they have rested for full 5-10 minutes.

Storage: Store in airtight container at room temperature up to 5 days. Freeze baked cookies up to 3 months; thaw overnight in refrigerator.

Nutrition Info (Approximate)